This is all about the fruit: The sweeter and fresher the fruit, the tastier the pie. With a dollop of whipped cream, this dessert is pretty as a picture and perfect summer fare.

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Name: Peach-Berry Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1/2 cup all-purpose flour; 1/8 teaspoon salt; 2 tablespoons shortening; 2 tablespoons cold water; FILLING:; 1/3 cup sugar; 1 tablespoon cornstarch; 1/8 teaspoon salt; 1/4 cup water; 1/2 cup fresh peach chopped peeled; 1/2 cup fresh blueberries; 1/2 cup fresh strawberries sliced; Whipped cream optional

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INGREDIENTS

1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
FILLING:
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/2 cup fresh peach ; chopped peeled
1/2 cup fresh blueberries
1/2 cup fresh strawberries ; sliced
Whipped cream ; optional

Servings

INSTRUCTIONS

Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust.

Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.

Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

NOTES

Alert editor

Peach-Berry Pie

1/2 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons shortening
2 tablespoons cold water
 FILLING:
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1/4 cup water
1/2 cup fresh peach chopped peeled
1/2 cup fresh blueberries
1/2 cup fresh strawberries sliced
 Whipped cream optional

In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle.
    Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
    Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
    In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust.
    Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.

Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.

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Nutrition

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Serving Size: 1 Serving (448g)
Recipe Makes: 2 Servings

Calories: 277
Calories from Fat: 86 (31%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1.4g
Cholesterol 4.8mg		1 %
Sodium 9764.2mg		337 %
Potassium 635.2mg		17 %
Total Carbohydrate 43.2g		13 %
	Dietary Fiber 6g	24 %
	Sugars, other 37.2g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 277

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